Easy Shrimp Pad Thai

Easy Shrimp Pad Thai
Shrimp pad thai

Maryse Chevriere

Shrimp pad thai

Shrimp pad thai has always been a favorite delivery/takeout food item — it's just always seemed a little too complicated, too involved a dish for me to attempt a homemade version. But in the spirit of pushing the boundaries of my cooking comfort zone, I decided to take a stab at it. And I encourage you to as well. Seriously, if I can make it, so can you.

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For the peanut sauce

Combine all of the ingredients in a small bowl and mix together until full incorporated into a smooth, medium-thick sauce. (Feel free to adjust the flavor of the sauce to suit your preference. Just remember that mixing in the noodles and other ingredients will tone down to sauce, so I would advise making it more intensely flavored than you might think it needs to be.)

For the shrimp pad thai

In a pan over medium heat, cook the carrots, zucchini, and mushrooms with the oil, vinegar, and sugar, tossing to coat. Once the vegetables are lightly cooked, about 6 minutes, set aside on a plate.

In the same pan, scramble the 2 eggs over medium-low heat for about 4 minutes. Once cooked, add to the plate with the vegetables.

Meanwhile, place the rice noodles in a pot of warm water to soak until softened and then drain, reserving a small amount of the soaking liquid to loosen the sauce.

Add the noodles and vegetables to the pan with the peanut sauce. Add in the shrimp and cook over medium-low heat until the shrimp have cooked, about 6 minutes. Season with salt and pepper to taste.

To serve, plate noodles with some pea shoots, cilantro, and crushed peanuts for garnish. Spritz with lime juice.


Calories per serving:

726 calories

Dietary restrictions:

Daily value:



  • Fat 13g 21%
  • Carbs 132g 44%
  • Saturated 2g 12%
  • Fiber 5g 19%
  • Trans 0g
  • Sugars 5g
  • Monounsaturated 6g
  • Polyunsaturated 4g
  • Protein 16g 32%
  • Cholesterol 124mg 41%
  • Sodium 988mg 41%
  • Calcium 81mg 8%
  • Magnesium 56mg 14%
  • Potassium 363mg 10%
  • Iron 2mg 13%
  • Zinc 2mg 13%
  • Phosphorus 354mg 51%
  • Vitamin A 222µg 25%
  • Vitamin C 14mg 23%
  • Thiamin (B1) 0mg 8%
  • Riboflavin (B2) 0mg 17%
  • Niacin (B3) 2mg 10%
  • Vitamin B6 0mg 12%
  • Folic Acid (B9) 48µg 12%
  • Vitamin B12 0µg 6%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 11%
  • Vitamin K 26µg 32%
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